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Take-and-Shake Salad
Learn how to make the perfect salad for your next family meal, party or casual get-together. The trick is in the combination of ingredients, and we've got the solution.
Barbecue Flying Saucer with Vegetable Martian
Yield: Makes 5 servings
Ingredients:
1/2
teaspoon black pepper*
1
(10-ounce) pork tenderloin*
1/4
cup barbecue sauce
1/2
teaspoon prepared mustard
1
(7-1/2-ounce) package (10) refrigerated buttermilk biscuits
1
egg yolk (optional)
1
teaspoon water (optional)
3
to 4 drops food coloring (optional)
Vegetable Martians (recipe)
Preparation:
1.
Preheat oven to 425°F. Rub pepper on outside of pork tenderloin. Place pork in shallow roasting pan. Roast 15 to 25 minutes or until meat thermometer inserted into thickest part of meat registers 160°F. Remove from oven; let stand 5 minutes. Shred pork.
2.
Reduce oven temperature to 400°F. Stir together barbecue sauce and mustard. Toss with shredded pork.
3.
Roll each biscuit on lightly floured surface into 4-inch circle. Place one fifth of pork mixture on each of five circles. Moisten edges. Top with remaining biscuit circles. Crimp edges to seal.
4.
Stir together egg yolk, water and food coloring to make egg-wash paint, if desired. Using clean paintbrush, paint desired designs on biscuit "flying saucers." Place on baking sheet. Bake 11 to 13 minutes or until golden.
Nutritional Information:
| Serving Size: 1 flying saucer with 1 vegetable martian | |
| Fiber | 1 g |
| Carbohydrate | 26 g |
| Cholesterol | 36 mg |
| Saturated Fat | 1 g |
| Total Fat | 5 g |
| Calories from Fat | 22 % |
| Calories | 208 |
| Protein | 15 g |
| Sodium | 510 mg |
Dietary Exchange:
| Fat | 1/2 |
| Meat | 1 |
| Starch | 2 |
This recipe appears in:
Sandwiches
